Liam Charles’s Fruity Jelly Snow Globes

Method

Step 1
Preheat the oven to 170°C/150°C fan/325°F/Gas 3. Line a baking sheet with baking paper.

Step 2
For the elderflower jelly, use a vegetable peeler to zest the lemon, making long strips.

Step 3
Heat half the water, elderflower cordial, sugar and lemon zest strips in a pan until the sugar dissolves.

Step 4
Sprinkle the gelatine over the remaining cold water and leave to bloom for 5 minutes.

Step 5
Once the elderflower mixture has come to the boil, take off the heat and pour in the cold water and gelatine mix. Whisk together until the gelatine has dissolved, then leave to cool but do not allow the jelly to set.

Step 6
Once cool, ladle roughly 1cm of the liquid jelly into the base of each mould and put in the fridge to set.

Step 7
Once the first layer of jelly has set, use a paintbrush to pick up small pieces of edible gold leaf and push down onto the surface of each jelly. Pour another 1cm of jelly over the top and chill to set.

Step 8
Continue this process until your moulds are ¾ full.

Step 9
Slice the strawberries and cut into flower shapes using the flower cutters. Thinly slice the blueberries. Arrange the fruit and edible flowers on top of the set jelly, then use the remaining liquid jelly to fill the mould. Chill to set.

Step 10
Meanwhile, for the biscuits add the pistachios, flour, salt and sugar to a large bowl. Add the butter and rub to make breadcrumbs. Add the milk and lightly bring together into a dough.

Step 11
Roll the dough between two pieces of baking paper to 3mm thick, then cut out 6 biscuits using an 8cm cutter. Transfer to the lined baking sheet, then chill in the fridge for 20 minutes.

Step 12
Bake the biscuits for 6-8 minutes, until the edges are only just beginning to go golden brown.

Step 13
Transfer the biscuits to a wire rack to cool completely.

Step 14
To release the jelly domes, dip each mould one by one into hot water to loosen the jelly and turn out on top of a biscuit. Repeat until you have 6 jelly snow globes.